Greek Grilled Octopus
Recipe by Amanda Lynn-Stach
Clean a 2-3 lb octopus and separate the tentacles and mantle. Bring a pot of salted water to a simmer and add the octopus, making sure that it is submerged. Simmer for 1 hour, 15 minutes. Cool the beast in a colander and then peel the skin and cut flesh into desired sized pieces.
*The cooked octopus will be marinated from 12 to 48 hours*
Prepare the marinade by combining:
1/2 cup light fruity olive oil
juice of one lemon
1 Tablespoon minced fresh oregano
3 cloves garlic, peeled and minced
1 bay leaf
salt and pepper to taste (bearing in mind the octopus has cooked in brined water)
- Place the octopus chunks in the marinade and stow it in the fridge for between 12 and 48 hours.
- Remove the bowl an hour before grilling to allow the octopus to come back to room temp.
- When ready to grill, prepare a gas grill or charcoal fire. Grill the octopus parts quickly until reheated and crisped, basting with the marinade.
- Enjoy.